Gluten Free goodness! I have been dabbling in the gluten-free world and I consider this a crossover recipe. It can stay gluten filled or easily crossover to a gluten free recipe. I found this delicious 1 to 1 flour substitute..meaning you can use it as an EXACT replacement for
anything you are baking that has flour in it. I have been waiting for this product! It wasn’t horribly expensive either.
If you are not gluten-free just move forward with all-purpose flour..this recipe will work the same.
Never had gnocci before? It’s like a little pillow of soft pasta that grabs up whatever topping you put with it. I love the flavors of sweet potato, basil, garlic, salt, and a little sugar with it! It’s the same flavor profile as savory pumpkin..which I love!
Prep Time: 30 minutes
Dry Time: 15-30 minutes
Cook Time: 6 minutes
Serves: 4-6 people
3 Sweet Potatoes (baked in microwave or roasted and peeled) slightly cooled not HOT
2/3 Cup Ricotta Cheese
½ Cups Parmesan Cheese, Finely Grated
3 egg yolks
1 Tablespoon Golden Brown Sugar, Packed
¼ teaspoons Nutmeg
1-1/2 tsp salt
1-¾ cup 1 to 1 Gluten Free Flour Substitute (or All Purpose Flour)
2 Tbsp Butter
1 Tsp basil
1 tsp garlic
1/2 tsp salt
ricotta, brown sugar, nutmeg to finish
- Bake potatoes and scoop out insides into mixing bowl
- Add ricotta, egg yolk, Parmesan cheese, sugar, nutmeg, flour, and salt
- Mix well, with spoon or your hand
- Add 1/2 the flour and mix well, add the rest of the flour and mix just until combined
- Place flour (flour substitute) on counter and roll 1/4 of the dough into a long rope. about 3/4 of an inch thick.
- Cut with a knife into 1/2 inch pillows
- With a fork, imprint the fork mark onto each pillow, then slightly bend the pillow with thumb creating a curve that has the fork marks on the outer curve. Be sure each gnocchi has a little flour on it.
- This takes some practice, you can simply make a slight fork impression in each and let it be!
- Place the pasta on a lined baking sheet that is lightly floured to rest. You can freeze them, which I do when I want to hurry up and eat them, or you can blow a fan on them for 20 minutes until they are dried.
- FREEZING: freeze them for a later cook date. Freeze on lined baking sheet for 20 minutes then place in ziplock bag. They will stay separated for when you want to cook them later.
- To cook dried or frozen gnocci;
- Boil salted water (water should be as salty as the ocean)
- Start melting butter, garlic, basil, salt in saute pan on medium
- Add pasta to boiling water and wait for them to rise to the surface. Cook for 2 more minutes and add to saute pan.
- With a slotted spoon, gently pull pasta out, drain excess water briefly, and place into hot saute pan. Saute pasta for a few minutes and serve with a Spoonful of ricotta topped with brown sugar and a little nutmeg!